Beetroot soup

Name: Beetroot soup
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup chopped beetroot; 1 carrot chopped; 1 tomato chopped; 1 onion chopped; 4 garlic cloves; 1 bay leaf; 1 tsp butter; to taste Salt; 1/2 tsp sugar; 1/2 tsp black Pepper powder; 2 cup water; as needed Dill leaves for garnishing

Saved

Ingredients

15-20 minutes

2 servings

1 cupchopped beetroot
1carrot chopped
1tomato chopped
1onion chopped
4garlic cloves
1bay leaf
1 tspbutter
to tasteSalt
1/2 tspsugar
1/2 tspblack Pepper powder
2 cupwater
as neededDill leaves for garnishing

Saved

Steps

15-20 minutes

1

Firstly, in a pressure cooker take 1 tsp butter and saute 1 bay leaf until it turns aromatic.
2

Add in 2 clove garlic and onion and saute until it shrinks slightly.
3

Add beetroot, carrot, tomato, salt and saute for 2 minutes.
4

Now add 2 cup water and pressure cook for 3-4 whistles.
5

Drain off the water cool completely.
6

Take the pressure cooked vegetables into a blender and blend to smooth paste.
7

Strain the paste by strainer.
8

Transfer the beetroot paste into a large pan.
9

Pour in water left out while cooking vegetables. Mix well adjusting consistency as required.
10

Once the soup comes to a boil add sugar and pepper and mix well.
11

Finally, enjoy beetroot soup garnished with cream and dill leaves.